Vermont Baked Beans

Vermont Baked Beans

This hearty side is slightly sweet with the flavor of maple syrup and fresher tasting than meat-laden beans.

Prep: 20 minutes Cook: 5 1/2 hours
Serves: 8 Save

Ingredients (10)

  • 1 lb Dried Navy Beans
  • ¼ cup Vegetable Oil
  • 1 cup Chopped Onion
  • ½ cup Pure Maple Syrup
  • ½ cup Tomato Puree
  • or ½ cup Canned Crushed Tomatoes
  • 2 T Molasses
  • 1 T Dijon Mustard
  • ½ cup Brown Sugar
  • 1 tsp Salt


  1. Drain beans and combine with 4 quarts fresh hot water in large pot. Bring to boil and reduce heat. Simmer, partially covered, just until tender, 1 1/2 to 2 hours. Drain, reserving cooking water. Place beans in a large, shallow baking dish.
  2. While the beans cook, heat oil in large skillet. Sauté onions until tender. Remove from heat.
  3. Preheat oven to 325F.
  4. Whisk together 1 cup of reserved cooking water, maple syrup, tomato purée, molasses, mustard, brown sugar and salt in a medium bowl.
  5. Add sautéed onion and syrup mixture to beans; stir well. Cover dish tightly. Bake 2 1/2 to 3 1/2 hours, until beans are tender. Check periodically to make sure they have enough liquid, adding more reserved cooking water if necessary.